The other day at the supermarket, as we were passing by huge stacks of canned pumpkin, my daughter said enthusiastically, “Let’s buy canned pumpkin and make a pumpkin pie!” My daughter then quickly realized that my usual “Why buy if we can make our own pumpkin puree from scratch!” sentence was about to come out, so she quickly added, “It’s organic, too,” hoping the catch phrase would prompt me to buy without hesitation.

Well, “organic” certainly did appeal to me, but I could not go against my basic cooking principle which is—if something so basic can be made at home, let’s jut make it at home. I said that to my daughter. Also added that it was not rocket science. It is just simple homemade pumpkin puree. How difficult can it be? My daughter was persuaded and off we walked out of the market with a cute little pumpkin in our hand.

The following day I set out to make my own homemade pumpkin puree. Because there are several pumpkin desserts that I really want to try bake this year and share the recipes with you. My pumpkin puree turned out just perfect. You can make your own, too. All you need is a pumpkin, an oven, and the if-this-can-be-made-at-home-then-let’s-make-it-at-home attitude, and you are good to go. Make your pumpkin puree and store it. Some awesome pumpkin recipes are coming here soon! For now, let’s begin the step-by-step pumpkin puree making tutorial.

Cut the pumpkin in half. Remove the seeds and all the fiber and cut each half in two.

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